Sour cream for cake has a delicate texture and light, subtle sourness. This is an ideal solution for soaking biscuits. Using sour cream you can prepare many delicious filling options.

For sponge cake, sour cream is the easiest option to prepare. It retains all the beneficial properties of sour cream, as it is not subjected to heat treatment.

Ingredients:

  • sour cream – 520 g;
  • vanillin - a pinch;
  • sugar – 300 g.

Preparation:

  1. To make the cake delicious, you need to prepare the cream correctly. Despite its simplicity, simple tips should be followed. The cream should be thick and fluffy, otherwise it will leak. You should use sour cream of medium or high fat content and always chilled. Keep in the refrigerator for at least three hours.
  2. The whipping container must be clean and dry.
  3. Pour in sour cream. Add sugar. Add vanillin.
  4. Start the mixer.
  5. Beat until the mixture becomes thick.
  6. If you tilt the container and the cream does not spread over the walls, then the result is perfect. If the mixture is runny, continue whisking.

Biscuit recipe

A sponge cake soaked in sour cream makes the cake especially tender.

Ingredients:

  • sour cream – 750 g;
  • powdered sugar – 300 g.

Preparation:

  1. Prepare the pan. Take a sieve or a colander. The diameter must match.
  2. Prepare a clean cotton cloth. Cover the sieve. The ends should hang over the edges.
  3. Pour in the sour cream and cover with the remaining cloth. Place in the refrigerator overnight.
  4. During this time, the whey will drain into the pan. The sour cream will become thicker and will easily separate from the fabric.
  5. Prepare a deep container. Pour in ice water.
  6. Place a smaller container in water.
  7. Add sour cream.
  8. Add powdered sugar.
  9. Start the mixer and beat for at least a quarter of an hour.

For the honey cake

In order for the honey cake cream to perfectly saturate the cakes and not turn them into porridge, you need to whip it correctly. Delicate, beautiful cream has a silky structure and goes perfectly with honey cakes.

Ingredients:

  • weighed sour cream – 520 g;
  • butter – 90 g;
  • sugar – 115 g.

Preparation:

  1. Place the container in a water bath. Add sour cream and sugar.
  2. Boil for an hour and a half, stirring every 10 minutes.
  3. The mixture will become silky with a light caramel tint.
  4. Remove from heat. Add oil. Stir. Cool.

With added condensed milk

Sour cream with condensed milk is a godsend for any housewife. With minimal time spent, you will get a magnificent, airy dessert of amazing taste.

Ingredients:

  • cognac – 2 tbsp. spoons;
  • condensed milk – 470 g;
  • lemon juice – 55 ml;
  • fat sour cream – 410 g;
  • liquid vanilla extract – 1 teaspoon.

Preparation:

  1. Place sour cream in a container.
  2. Turn on the mixer at high speed.
  3. Beat for four minutes. The product will be saturated with oxygen, acquire thickness and become airy.
  4. Pour in condensed milk. Add lemon juice. Add vanilla. And the last one is cognac.
  5. Start the mixer again. Set high speed. Beat for half an hour.
  6. Cover with film. Place in the refrigerator for three hours.

Sour cream custard

Sour cream custard is suitable when a thick layer of cream is needed between biscuits. It will not settle even under heavy cakes. You should coat it immediately after the cream has been prepared.

Ingredients:

  • butter – 210 g;
  • fat sour cream – 310 g;
  • sugar – 130 g;
  • flour – 2 tbsp. spoons;
  • chicken egg;
  • vanilla sugar – 20 g.

Preparation:

  1. Pour the egg into the pan, add sugar. Grind until smooth.
  2. Add flour.
  3. Pour in sour cream. Mix.
  4. Place in a water bath.
  5. Boil until thickened.
  6. Place some butter (50 g).
  7. The remaining butter should be at room temperature.
  8. Place in container. Beat with a mixer until fluffy.
  9. Add sour cream base to the resulting mixture. Add a couple of spoons at a time, constantly whisking.
  10. If the resulting sweetness is cooled, you can safely decorate the cake by making various patterns.

With gelatin

This is a universal recipe, because the resulting mass can be used not only as cream for sponge cakes, but also as an independent dessert. The mass comes out airy, tender and very aromatic. The main advantage is not only the taste, but also the speed of preparation.

Ingredients:

  • warm water – 60 ml;
  • powdered sugar – 160 g;
  • medium fat sour cream – 2 cups;
  • gelatin – 2 teaspoons.

Preparation:

  1. Pour gelatin into a small container. Pour in water, which must be warm. Leave for a quarter of an hour.
  2. Pour water into the pan. Boil. Place the container with gelatin on top of the pan.
  3. While stirring, wait until the gelatin dissolves. Monitor the condition carefully; if the mixture boils, the dessert will be ruined.
  4. Pour sour cream into the container. Cover with powdered sugar. Beat until a homogeneous mass is formed.
  5. Pour in the gelatin, no need to rush, add in a small stream. There is no need to be alarmed if the mass has become completely liquid.
  6. Leave in the refrigerator for an hour.
  7. If you are short on time and need to prepare the treat faster, increase the amount of gelatin.

Chocolate sour cream

Amazingly beautiful and tasty cream is suitable for layering cakes and decorating baked goods.

Ingredients:

  • butter – 55 g;
  • vanilla extract – 1 teaspoon;
  • dark chocolate – 160 g;
  • powdered sugar – 420 g;
  • salt – ¼ teaspoon;
  • sour cream - half a glass.

Preparation:

  1. Break the chocolate into pieces. Place in a bowl and combine with butter. Melt. You can use the microwave, but do not boil it.
  2. Mix. Cool.
  3. Beat sour cream with salt and vanilla extract.
  4. Add chocolate mass.
  5. Continuing to beat, add powdered sugar in portions. More or less of it may be needed. The mass should become creamy and thick.
  6. The base can be used immediately for impregnation. If you want to make decorations from cream, you should cool it.
sour cream – 210 ml;
  • sugar – 80 g;
  • vanilla sugar - a pack (optional).

    • Preparation:

    1. If you use soft cottage cheese that has a homogeneous structure, there is no need to further process it. Homemade or granular cottage cheese should be minced or blended using a blender. You can use a sieve and grind.
    2. Instead of sugar, it is better to use powdered sugar; for this, use ready-made sugar or grind the sugar. Thanks to this, the sweet component will be evenly distributed throughout the cream.
    3. You will need sour cream with the highest fat content. Ideally, leave it in cheesecloth in a colander for several hours to get rid of the whey. In this case, the cream will be as thick as possible.
    4. Combine ingredients. Beat. Leave in the cold for a couple of hours.

    Secret: how to make sour cream for a cake thick?

    The easiest cream to prepare does not turn out thick for everyone.

    To achieve the desired result, you must follow these tips:

    1. To obtain a thick creamy substance, the fat content of sour cream should be the highest (33%).
    2. The thickness depends on the speed and time of whipping. Beat for about half an hour, at least.
    3. Cool the sour cream before cooking. Keep in the refrigerator for at least three hours. A warm product will never produce a thick cream result.
    4. If the cream turns out runny, starch will help save the situation. Add this ingredient to the cream, stir and cool.
    5. Gelatin powder will also come to the rescue. It helps give the cream its shape.
    6. If you want a denser and thicker consistency, add oil to the cream. But in this case the cream will become more caloric.
    7. A food thickener is a good helper. It can be purchased at any store and used following the instructions printed on the pack.

    In cooking, sour cream is a frequently used product; it is often used in baking. That’s why sour cream for cakes is very popular among many housewives. It goes well with the dough and gives a delicate and rich taste to the dessert.

    How to make sour cream?

    The undoubted advantage of this cream is the extreme ease of its preparation; the ingredients included in its composition are common and accessible. The only problem that cooks face is the question of how to thicken sour cream? This can be achieved using some tricks. You can add a certain thickness to your culinary creation by adhering to the following rules:

    • use only very fatty sour cream - 25-30%;
    • Cool the cream after cooking in a cool place for 30 minutes;
    • reduce the whipping time, 10-15 minutes for preparing the cream is enough;
    • remove excess moisture from sour cream by placing the product in a piece of gauze over the container and wait until the whey comes off the sour cream;
    • if there is no time to separate the whey, use gelatin or special thickeners.

    Sour cream for cake - recipe

    When you decide to make sour cream for honey cake, you need to buy quality ingredients. How the baked goods turn out depends on the fat content and taste of sour cream. To get a really thick cream, it is recommended to refrigerate not only the food, but also the dishes that will be used. The intensity and speed of whipping affects the thickness of the resulting cream.

    Ingredients:

    • sugar - 1.5 cups;
    • sour cream - 0.5 l.

    Preparation

    1. Mix cooled ingredients.
    2. Set the mixer to maximum power and beat the mixture until smooth.
    3. Place a small amount of sour cream for the cake on a plate and check if the mass is spreading. If not, then the sour cream for the cake is ready.

    Sour cream for sponge cake

    The simplest baking is a sponge cake, for which you need to prepare an impregnation, then the cake will become a real table decoration. To make sour cream, the recipe does not require much cooking experience or a significant amount of time. For thickness, you need to use existing products in the kitchen, for example, butter, starch or gelatin.

    Ingredients:

    • sour cream 30% - 300 ml;
    • sugar - 1 glass;
    • vanilla sugar - 1 sachet.

    Preparation

    1. Cool the sour cream and place in a bowl.
    2. Pour in the sugar and beat with a mixer at highest speed.
    3. Add vanilla and beat until you get a fluffy white mass.
    4. Cut the biscuit and coat each cake with cream.

    Sour cream with gelatin for cake - recipe

    One of the secrets of making a cake is that the cream should be thick so that it can be used to decorate the top and sides of the cake. Therefore, they use such a win-win option as sour cream with gelatin, which is considered a universal thickener. In addition to the fact that it will be possible to achieve the desired thickness, if desired, the cream can be served separately as an independent dessert.

    Ingredients:

    • gelatin - 1 tsp;
    • sugar - 0.5 cups;
    • sour cream - 1 glass.

    Preparation

    1. Soak gelatin in 100 ml of water.
    2. Beat sour cream with sand.
    3. When the gelatin swells, transfer it to a microwave oven or a water bath.
    4. Allow the thickener to cool and pour into the prepared mixture, which is beaten well again for 5 minutes. Thick sour cream is ready.
    5. The resulting mass can be given any shape and decorated with it on the cake.

    Curd and sour cream for cake

    By slightly changing the traditional recipe, you can get an original curd and sour cream. Adding cottage cheese to the list of ingredients will be a good solution if the housewife wants to make a more satisfying cake. To decorate baked goods, cooks prepare nuts, berries or pieces of fruit and chocolate. This will give the delicacy additional piquancy.

    Ingredients:

    • fresh cottage cheese - 200 g;
    • powdered sugar - 100 g;
    • sour cream 20% - 1 cup.

    Preparation

    1. Beat cottage cheese and sour cream with a mixer until a homogeneous mixture is obtained.
    2. Without turning off the device, add powdered sugar.
    3. Decorate the cake with the resulting mixture.

    Custard sour cream

    When you need to put the main emphasis on the top of a culinary masterpiece, prepare custard sour cream for the cake. This is due to the fact that it turns out to be very thick and dense. This mass goes well with nuts, shortbread crumbs and chocolate dragees. Thickeners are flour and egg, which are one of the main ingredients used.

    Ingredients:

    • sour cream - 300 ml;
    • sugar - 1 glass;
    • vanillin;
    • egg - 1 pc.;
    • flour - 2 tbsp. l.;
    • butter - 1 pack.

    Preparation

    1. Grind the egg with sugar, bring to a boil over low heat and add flour.
    2. Mix everything well and continue to simmer.
    3. Then add vanillin and sour cream. Stir with a wooden spatula.
    4. Wait until thickened and remove from heat. Beat with a mixer.
    5. Let cool and add separately whipped butter to the sour cream custard for the cake. Then mix everything together again with a mixer.
    6. Place the prepared mixture in the refrigerator for a couple of hours.

    Sour cream with condensed milk for cake

    If the cakes turn out to be too dry and hard, then you can use a miracle recipe with which you can prepare sour cream with condensed milk. In this case, the dessert will turn out exquisite and delicate. The impregnation is even suitable for dressing fruit salads and making cakes. Creating the cream will not take much time and effort, because the recipe is almost identical to the traditional one.

    Ingredients:

    • sour cream - 400 ml;
    • condensed milk - 400 ml;
    • vanilla extract - 10 g;
    • lemon - 0.5 pcs.

    Preparation

    1. Beat the sour cream with a mixer for 3 minutes.
    2. Slowly add condensed milk, continuing to whisk.
    3. Add vanilla extract and lemon juice to the resulting mass.
    4. Continue to beat the ingredients with a mixer for 15 minutes - during this period the cream acquires thickness without losing its airiness.
    5. Place the sour cream for the cake in the refrigerator for an hour, and then coat the cake layers.

    Creamy sour cream for cake

    The universal filling is creamy sour cream, which is fluffy and tender. With its help, a cake can be turned into a culinary masterpiece, characterized by a unique piquant taste, which is due to the combination of components such as sour cream and cream. Impregnation is used not only for sponge cakes, but also for shortbread cakes.

    Ingredients:

    • sour cream 30% - 2 cups;
    • cream - 250 ml;
    • sugar - 1 glass;
    • vanillin.

    Preparation

    1. Dairy products are cooled.
    2. Then the mixture is whipped until foam appears.
    3. Add sand and vanillin little by little without stopping the mixer.
    4. The sour cream for the cake continues to be whipped for 10 minutes, and then the finished mixture is applied to the cakes.

    Sour cream and butter cream for cake

    Another decoration for the cake is sour cream and butter cream, which holds its shape well. This can be achieved thanks to its thick consistency, but at the same time the mass turns out to be light and tasty. If desired, you can give it any scent using natural flavors. Sometimes they even add food coloring to create an original decoration.

    Ingredients:

    • sour cream - 100 g;
    • milk - 1 l;
    • butter - 6 tbsp. l.;
    • sugar - 1 glass.

    Preparation

    1. In one bowl, combine all the dairy products, which should be warm at that time.
    2. Beat the ingredients with a mixer first at low power.
    3. Then add sugar and switch the device to high power. Beat the delicious sour cream for the cake until fluffy.

    Sour cream and chocolate cream

    A great way to decorate a cake for any significant date is to make sour cream with cocoa. It’s simple to prepare, but the taste will delight even adults, and not just little chocolate lovers. This impregnation has an undoubted advantage - relatively low calorie content. Thanks to the content of cocoa powder, the cream acquires an incredible aroma and is not at all cloying.

    Ingredients:

    • powdered sugar - 2 tbsp. l.;
    • cocoa powder - 2 tbsp. l.;
    • sour cream - 300 ml.

    Preparation

    1. Combine cocoa with sugar and mix well, slowly add sour cream and grind the ingredients.
    2. Then beat the mass with a mixer until smooth.
    3. Grease the cakes with the prepared cream.

    Alexander Gushchin

    I can’t vouch for the taste, but it will be hot :)

    Content

    Preparing this impregnation for cakes is as easy as shelling pears: just beat the sugar and sour cream with a mixer. However, the housewives tried to diversify the usual cream recipe, while improving its taste. Sour cream impregnation for cakes contains many valuable elements, so this delicacy is not only tasty, but also healthy.

    How to make cream for a cake from sour cream

    Ideally, homemade sour cream for a cake is homogeneous, moderately thick, airy, and tender. For all these qualities to appear in your dessert, choose good sour cream. What to look for when buying a product:

    • The fat content of the dairy product must be high (at least 30%);
    • Liquid sour cream is not suitable in this case; it is better to give preference to thick sour cream;
    • a mandatory requirement is exceptional freshness of the product.

    Sour cream cake recipes

    Preparing sponge cakes is a simple task, therefore, in order to surprise guests with dessert, you need to take care of the tasty impregnation. In this case, a sour cream cream recipe will come to the rescue: it requires a minimum of ingredients and time. Delicate, creamy impregnation is suitable not only for sponge cake, but also sour cream, honey cake, Napoleon and any other cakes. To diversify the dessert, add rum, nutmeg, cinnamon, vanilla, hot pepper, cherry extract, saffron, cocoa, honey to the cream. Don’t be afraid to diversify the dish, then your guests will remember it for a long time.

    With sugar

    The taste of the finished biscuit or other cake depends on the choice of sour cream. To ensure that the dessert does not disappoint you and your efforts are not wasted, you should not skimp on purchasing a high-quality dairy product. Experienced chefs advise cooling all necessary products, utensils and tools before starting to prepare the filling. To make the cream from sour cream with sugar for the cake thick, you need to beat it intensively and quickly.

    Ingredients:

    • 1st grade sugar – 1.5 tbsp;
    • thick, fresh sour cream – 0.5 l.

    Cooking method:

    1. Mix chilled ingredients
    2. Beat with a mixer at maximum power until a homogeneous fluffy mass appears.
    3. Place a spoonful of the mixture on a plate: if the mixture does not spread, then the impregnation for the sweet dish is ready.

    With condensed milk

    This impregnation would be an excellent choice for hard and dry cakes, for example, if you are preparing a Napoleon cake. A delicate, creamy mass with a hint of caramel will make a simple dessert refined and festive. It can also be used for dressing fruit salads and making cakes. Below we describe in detail and with photos how to prepare cream with condensed milk and sour cream for a cake.

    Ingredients:

    • vanilla extract – 10 g;
    • sour cream (warm) – 0.4 l;
    • lemon – ½ piece;
    • condensed milk – 0.4 l.;
    • cognac/rum (optional) – 1 tbsp. l.

    Cooking method:

    1. Place the milk product in a bowl and beat with a mixer/blender for 3 minutes.
    2. Start adding condensed milk here in a thin stream without stopping the device.
    3. Pour alcohol, vanilla extract, and squeezed lemon juice into the whipped mixture.
    4. After ¼ hour of running the mixer, the mixture will thicken without losing its airiness - this means the filling for desserts is ready. However, it is better to keep it in the refrigerator for an hour before greasing biscuits or other cakes.

    With gelatin

    Impregnation for confectionery products should be relatively dense, therefore, like mascarpone, it can be used to decorate various desserts. To thicken the mass, it is better to use gelatin rather than starch, then the effect will be more likely. This cream soufflé can even be served as an independent treat, having cooled it in the refrigerator first. How to properly make cream from sour cream and gelatin for a cake?

    Ingredients:

    • gelatin – 1 tsp;
    • powdered sugar – 50 g;
    • medium fat sour cream – 1 tbsp.

    Cooking method:

    1. Pour gelatin with warm water (100 ml), leave aside.
    2. Beat the milk product with sugar and any seasonings to your taste.
    3. Keep the swollen gelatin in a water bath or place it in a microwave oven for a short time.
    4. When the component has cooled, pour it into the sweet mass. Beat it again (5 minutes is enough). Gelatin should thicken the filling for baking, but first the mass should be poured into a mold, so that the soufflé can then be transferred onto the sponge cake, making an unusual layer in the dessert.

    Curd and sour cream

    If you take traditional sour cream as a basis, you can prepare various original fillings for cakes. For example, by adding cottage cheese to the standard set of products, you will get a more satisfying version of the cream with a creamy taste and thick texture. If desired, you can supplement this impregnation for biscuits with berry jam, cocoa, condensed milk, and pieces of fruit.

    Ingredients:

    • walnuts – 1 tbsp.;
    • fresh cottage cheese – 0.2 kg;
    • powdered sugar – 0.1 kg;
    • sour cream 20% - 1 tbsp.

    Cooking method:

    1. Beat the dairy products with a blender/mixer until smooth.
    2. Without stopping the appliance, add powdered sugar to the products.
    3. Grease the biscuit cakes with the mixture and decorate the cake with chopped walnuts on top.

    With boiled condensed milk

    This filling is ideal for shortbread, biscuit, honey and nut cakes. Cream with sour cream and condensed milk, in addition, harmonizes with choux pastry, which is why it is used to fill eclairs. Cupcakes, straws and profiteroles can also be supplemented with this filling. In order not to spoil the dessert, choose high-quality, full-fat sour cream. How to prepare sour cream and condensed cream?

    Ingredients:

    • sour cream – 150 g;
    • butter – 0.2 kg;
    • boiled condensed milk – 0.35 kg.

    Cooking method:

    1. Beat the butter after warming it to room temperature.
    2. Add the fermented milk product and continue using the mixer/blender on low.
    3. Gradually add condensed milk, speeding up the operation of the device.
    4. The finished cream should have an airy, delicate texture.

    Sour cream

    This filling is ideal for preparing any confectionery product. Creamy sour cream for the cake is fluffy, tender and has a slight sour taste. The sour cream mixture can be used to coat sponge cakes, shortbread cakes, honey cakes and any other cakes. Below is a step-by-step recipe with photos of a delicious sour cream and cream impregnation for baking.

    Ingredients:

    • powdered sugar – 30 g;
    • vanillin – 15 g;
    • cream 20% - 250 ml;
    • 30% sour cream – 1/3 tbsp.

    Cooking method:

    1. Pre-cool the dairy products, then pour them into a bowl and lower the dishes into cold water.
    2. Whisk the mixture until foam forms.
    3. Gradually add sweet powder and vanilla, continuing to whisk.
    4. How long do you need to beat until the impregnation is ready? This takes approximately 8-10 minutes.

    With butter

    If you need a creamy mass to decorate a confectionery product, then this recipe is ideal. The sour cream with butter turns out thick, thanks to which it holds its shape perfectly. At the same time, the mass comes out light, fluffy and very tasty. At the end of whipping it, you can add any natural flavoring such as vanilla, rum, fruit/berry essence. You can also add food coloring to the list of ingredients to get a colored cake filling.

    Ingredients:

    • milk – 1 tbsp.;
    • butter – 100 g;
    • sour cream – 6 tbsp. l.;
    • powdered sugar (to taste).

    Cooking method:

    1. Combine all the dairy products in one container (they should be warm).
    2. Beat them with a low mixer power.
    3. Add sweet powder and achieve fluffiness by turning on the whisk speed at high speed.

    Custard

    When frozen, sour cream custard becomes very dense and thick, so it is often used to decorate the tops of cakes. You can combine the custard creamy filling with nuts, shortbread crumbs, chocolate dragees, and pieces of fruit. The flour and egg included in its composition help thicken the sweet mass. Below we describe in detail and with photos the preparation of custard sour cream.

    Ingredients:

    • vanillin;
    • sour cream and sugar - in equal proportions;
    • egg;
    • butter – 1 pack;
    • flour – 2 tbsp. l.

    Cooking method:

    1. Mash the egg with sugar, place the bowl over low heat, bring to a boil and add flour.
    2. Mix the ingredients thoroughly, continuing to simmer over low heat.
    3. Add vanillin and fermented milk product here. Continue stirring the mixture with a wooden spatula.
    4. When the mixture becomes thick, remove the dish from the oven and beat its contents with a blender.
    5. When the finished product has cooled, add separately whipped butter at room temperature and beat the mass again.
    6. Place the prepared cake mixture in the refrigerator for a couple of hours to thicken.

    Chocolate

    To prepare confectionery on the occasion of a holiday, you should choose a suitable tasty filling. Cake with sour cream and cocoa is easy to prepare and turns out very tasty. This impregnation has a great advantage over other similar ones - it contains fewer calories. In addition, due to the cocoa powder in the dish, it turns out to be as aromatic as possible and not at all cloying.

    Ingredients:

    • powdered sugar – 2 tbsp. l.;
    • cocoa powder – 2 tbsp. l.;
    • homemade fat sour cream – 0.3 l.

    Cooking method:

    1. Combine cocoa with sugar, add sour cream little by little to the mixture and thoroughly grind the ingredients.
    2. Then whisk the mixture until perfectly homogeneous.
    3. Lubricate the prepared cakes with the resulting impregnation.

    Prepare other recipes as well.

    With powdered sugar

    The sweet mass is suitable for filling cakes, eclairs, tubes and even pancakes, but more often it is used for soaking cake layers. To make the filling thick, it needs to be cooled. You can also adjust the thickness using corn starch, agar-agar or gelatin, then the sour cream with powdered sugar for the cake will hold its shape perfectly. An excellent solution would be to add fruit yogurt to the proposed list of products. A cake with a yoghurt soufflé layer will not leave anyone indifferent.

    Ingredients:

    • vanillin – ½ pack;
    • sour cream 30% - 1 tbsp.;
    • powdered sugar – 60 g.

    Cooking method:

    1. Place the container with sour cream in very cold water.
    2. Beat the product until a stable foam appears.
    3. After adding sugar and vanilla, continue using the mixer until the consistency is smooth.

    With banana

    The delicate texture, appetizing aroma and tropical taste of the impregnation will transform even ordinary store-bought cakes. Sour cream banana can be prepared in different ways, but there are a number of requirements that must be followed, regardless of which recipe you choose. So, you should take a fatty dairy product, and all components must be cooled in advance.

    Discuss

    Homemade cream for sour cream cake. Sour cream recipes with photos

    When preparing baked goods and desserts at home, sour cream is most often used: it holds its shape well, perfectly soaks any cakes and biscuits, and is very tasty.

    Unfortunately for many housewives, cream made from such simple ingredients does not always turn out fluffy and hold its shape. Now we will reveal some secrets of successful preparation to get delicious sour cream.

    The word “cream” itself was borrowed from the French language in the second half of the 18th century. The French word "crème" means nothing more than "ointment" or "cream", using words according to the meaning of the address and the complex sentence. Other sources interpret the origin of the word from the Latin “chrisma”, meaning cream. The Greek language also left its mark on the origin of the word “cream”. It is assumed that it is “χρῖσμα”, read as “cream” from the colloquial word “χρίω” - “to smear”.

    The etymology of the origin of the word is clear. But no one knows who came up with the idea of ​​spreading the creamy mass on the cakes. It seems that there were no cakes at one time, but there was always cream, since one hypothesis suggests the birth of cream in Italy, as an amazing dessert delicacy. In fact, it makes no difference to us in the origin of the creamy mass. We need tasty ones with which we can do good.

    Ingredients for soaking a medium-sized cake

    500 grams of sour cream

    1 cup granulated sugar or powdered sugar

    1 packet of vanilla sugar or vanilla extract (to taste)

    Inventory

    cotton fabric

    How to make the perfect sour cream

    The process of preparing classic sour cream is quite simple.

    Sour cream is whipped with granulated sugar until stable and fluffy peaks are obtained.

    That’s the whole step-by-step recipe for making sour cream cream.

    But it was not there! But we don’t always get such a lush mass at the end. Let's reveal the secrets of the housewives:

    First secret

    We mistakenly think that the fattier the sour cream, the better and fluffier the cream should be. It's not like that at all.

    The main thing for sour cream is to choose the right sour cream.

    Sour cream should be fatty, but not too much. The optimal fat content of a fermented milk product is 30%. At this percentage of fat content, the product will be quite thick, but not cloyingly fatty, almost oily.

    In addition, if you overdo it when whipping rustic sour cream, you will get excellent sweet butter, and not a creamy mixture for layering the cake.

    Second secret

    Using country sour cream, whipping it with granulated sugar, you can get a fairly thick oil composition, where the sugar crystals will not dissolve. And if you don’t beat the sour cream vigorously, you won’t get it. What to do in such a situation?

    Everything is very simple! Replace granulated sugar with powdered sugar. As a last resort, grind the sugar crystals in a mortar, blender, or any other available method. Add grated sugar or powder to the sour cream and beat the cream.

    This way, grains of sugar sand will not creak on your teeth, and the process of whipping the mass will be greatly reduced. The output will be more airy and without an oily aftertaste.

    Third secret

    It is known that for cream we need thick sour cream. But we are not always lucky with our purchases. Even if we purchase a product with the required fat content, the excess liquid in the fermented milk product does not allow us to make delicious sour cream.

    The time it takes for our sour cream to weigh out will help correct the situation. Wrap the product in cotton cloth or several layers of gauze.

    Tie it at the top and hang it, for example, over the sink, overnight.

    Overnight, the excess liquid will drain, and we will acquire a mass of the necessary thickness, which will help the cream whip up easily.

    Sour cream after weighing out without excess liquid

    Irina Kamshilina

    Cooking for someone is much more pleasant than cooking for yourself))

    Content

    A sour cream layer for a cake is the simplest and most popular; it can be made in several interesting versions, using available products. Try adding vanilla extract, a glass of walnuts, fruit or cocoa to sweet sour cream, and the taste of the delicacy will become much brighter and more interesting. You can make any kind of sweetness you want: liquid so that it soaks the cakes well, thick, high in calories, dietary.

    How to make sour cream

    If you know how to make cream from sour cream and sugar, just beat these two components with a mixer for 10-15 minutes. This way the delicacy will be thick and homogeneous. It is also important to choose high-quality products; the sour cream must be fresh, with a fat content of at least 25%; it is better to take market, not store-bought. Gelatin or agar-agar is added to traditional sour cream as a thickener. An airy consistency can be achieved by adding fine sugar; experienced confectioners recommend using powdered sugar, with which the delicacy can be whipped easier and faster.

    Classical

    • Cooking time: 15 minutes.
    • Servings: 6 people.
    • Calorie content of the dish: 318 kcal per 100 g.

    Cake cream made from sour cream and sugar is popular due to the availability of products and ease of production. The delicacy has a delicate texture, excellent creamy taste, and the slight sourness of the fermented milk product adds piquancy. According to the classic sour cream recipe, it contains only 2 components and a flavoring; it is suitable for sponge cakes, Napoleon, honey cake and other confectionery products.

    Ingredients:

    • sour cream – 500 g;
    • powdered sugar – 150 g;
    • vanillin – 1 sachet.

    Cooking method:

    1. Place the cooled sour cream in a container and beat at low speed for 1 minute, do 3 approaches.
    2. Increase mixer speed by adding powdered sugar 1 tbsp at a time. spoon.
    3. Add vanilla at the end and beat for another minute until a thick, fluffy mixture is obtained.

    With cherry

    • Number of servings: 7 people.
    • Calorie content of the dish: 334 kcal per 100 g.

    Cream with sour cream and cherries has a slight sour taste, pink color and delicate consistency. Do not forget that cherries are too juicy a berry, which will give a lot of liquid in the process, so gelatin is included in the recipe, otherwise the dessert will not thicken. A treat with cherries is perfect for layering ready-made or sponge cake layers in cakes. If you put the delicacy into bowls and freeze it, you will get an amazing cooling dessert.

    Ingredients:

    • sour cream – 400 ml;
    • powdered sugar – 250 g;
    • cottage cheese – 400 g;
    • gelatin – 30 g;
    • fresh (or frozen) cherries – 300 g;
    • vanillin.

    Cooking method:

    1. Gelatin is poured with water and left to swell.
    2. At this time, add powdered sugar to the cherries (without pits) and beat with a blender until smooth.
    3. Then add cottage cheese and vanillin and knead again. Next, add gelatin and stir thoroughly.
    4. The fermented milk product is beaten separately, then added to the main mass and beaten together again.

    With strawberry

    • Cooking time: 30 minutes.
    • Number of servings: 6 people.
    • Calorie content of the dish: 268 kcal per 100 g.
    • Purpose: for breakfast, lunch, dinner.

    The recipe for sour cream for a cake with strawberries is very simple, but this berry will add piquant notes and an excellent aroma to the dessert. It is important to note here that the strawberries will produce a small amount of juice and the mixture may turn out runny. To achieve a thick consistency, another component is added to the recipe - cream, without which it will be difficult to achieve the desired result.

    Ingredients:

    • cold cream – 90 ml;
    • fat sour cream – 180 ml;
    • sugar – 100 g;
    • strawberries – 200 g.

    Cooking method:

    1. Make a puree from the berries.
    2. Mix the remaining ingredients and beat until smooth.
    3. Add strawberry puree, mix everything well with a mixer, put in the refrigerator to cool.
    4. Spread the prepared fluffy mixture onto the cake layers and decorate the top of the cake with strawberry slices.

    Sour cream with condensed milk

    • Cooking time: 25 minutes.
    • Number of servings: 5 people.
    • Calorie content of the dish: 286 kcal per 100 g.
    • Purpose: for breakfast, dinner.

    Try making another version of sour cream cream - with condensed milk. This delicate dessert turns out very soft, airy, and its wonderful creamy taste is light. The delicacy with condensed milk can be used for soaking cakes, as a fondant for cupcakes and other delicious desserts, for making custard cakes and waffles.

    Ingredients:

    • sour cream (minimum 25%) – 200 ml;
    • condensed milk - 1 can.

    Cooking method:

    1. Beat the cooled fat sour cream with a mixer until fluffy.
    2. Then add condensed milk and continue beating until you get a homogeneous consistency.

    With kefir

    • Cooking time: 60 minutes.
    • Number of servings: 7 people.
    • Calorie content of the dish: 238 kcal per 100 g.
    • Purpose: for breakfast, lunch, dinner.

    The cream made with sour cream and kefir will appeal to lovers of airy, delicate desserts with a light, unobtrusive sourness. This delicacy can be used both as a layer of honey, biscuit, shortbread cakes, and as a separate dish. Choose the highest quality gelatin for your treat, otherwise the dessert may not harden and the cake will not hold its shape.

    Ingredients:

    • sour cream – 400 ml;
    • kefir – 200 ml;
    • water – 50 ml;
    • sugar – 4 tbsp. l.;
    • gelatin – 10 g;
    • vanillin.

    Cooking method:

    1. Combine gelatin with water and leave to swell.
    2. Mix kefir, sour cream, sugar, vanillin and beat with a whisk (mixer, blender) until the consistency is homogeneous and the sugar is completely dissolved.
    3. Heat the swollen gelatin in a water bath until completely dissolved, cool. Add a few tablespoons of fermented milk mixture to it, stir until smooth.
    4. Pour this mixture into the kefir-sour cream mixture, stir thoroughly and place in the refrigerator to cool for 20 minutes.
    5. After the time has passed, take out the product and beat with a mixer. The mass will thicken and increase in volume. Place back in the refrigerator. After half an hour, dessert is ready.

    With prunes

    • Cooking time: 50 minutes.
    • Number of servings: 6 people.
    • Calorie content of the dish: 280 kcal per 100 g.
    • Purpose: for breakfast, lunch, dinner.

    You can add not only fresh berries to desserts, but also dried fruits, such as prunes. This combination is suitable for a cake with sweet cake layers, since the sour taste of prunes and sour cream will dilute their sugariness. To prepare a sour cream dessert with this dried berry, you need a small amount of liqueur in which the dried fruits are soaked. Thanks to this technique, the treat will acquire an original aroma and a light alcoholic taste.

    Ingredients:

    • sour cream – 600 g;
    • sugar – 200 g;
    • prunes – 200 g;
    • liqueur (fruit) – 50 ml.

    Cooking method:

    1. Finely chop the prunes, pour in the liqueur, leave for 45 minutes to soak. Stir occasionally.
    2. Combine the fermented milk product with sugar and whisk until smooth.
    3. Add dried fruits to the mixture and mix thoroughly.

    With banana

    • Cooking time: 20 minutes.
    • Number of servings: 6 people.
    • Calorie content of the dish: 340 kcal per 100 g.
    • Purpose: for breakfast, lunch.

    If you don't have time to fuss with complex buttercream, try adding bananas to regular sour cream sponge cream. These fruits will make the treat more tender and its consistency thicker. The banana-sour cream treat can be a separate dish or a dip for chocolate biscuits. Chocolate chips or coconut shavings go well with this cream.

    Ingredients:

    • large bananas – 2 pcs.;
    • sour cream – 500 g;
    • sugar – 125 g.

    Cooking method:

    1. Bananas are ground in a blender until mushy.
    2. A fermented milk component is added to this mass and the whole thing is whipped with a mixer.
    3. Gradually add sugar to the mixture, continuing to beat until dissolved.

    Sour cream with cocoa

    • Cooking time: 60 minutes.
    • Number of servings: 7 people.
    • Calorie content of the dish: 310 kcal per 100 g.
    • Purpose: for breakfast, lunch, dinner.

    Many sweet tooths love the sour cream cream recipe for its simplicity and small number of ingredients. If you want a slightly different taste, try adding cocoa powder to the dessert. This way the treat will become truly chocolatey, it can be eaten as an independent dish and used as a filling for cakes, pancakes, straws and other confectionery products.

    Ingredients:

    • fat sour cream – 150 g;
    • butter (softened) – 80 g;
    • sugar – 300 g;
    • cocoa – 80 g.

    Cooking method:

    1. Mix the fermented milk component with sugar and cocoa until smooth.
    2. Place the mixture on the fire and bring to a boil, stirring constantly.
    3. After boiling, reduce the heat and cook until thickened. Don't forget to stir.
    4. When the mixture thickens, add the butter and stir until it dissolves.
    5. Remove from heat, cool.

    With gelatin

    • Cooking time: 1 hour 20 minutes.
    • Number of servings: 6 people.
    • Calorie content of the dish: 124 kcal per 100 g.
    • Purpose: for breakfast.

    Some recipes for making thick cream require adding butter, but the taste of such a mass will be different from the traditional classic one. The easiest way to achieve a thick consistency of sour cream is to use a cream thickener, which is sold in stores. If you don't want to add artificial ingredients, try making treats with gelatin. It will help you easily achieve a dense consistency of the sweet mass, so that it can be used for layering cakes.

    Ingredients:

    • sour cream – 300 g;
    • powdered sugar – 5 tbsp. l.;
    • water (milk) – 0.5 tbsp.;
    • gelatin – 1 tsp;
    • flavoring (vanillin).

    Cooking method:

    1. Pour gelatin with water (milk), set aside until it swells.
    2. Then place it in a water bath and heat until the component is completely dissolved. Leave to cool.
    3. Beat sour cream, powder, flavoring with a blender (mixer) until you get a fluffy, homogeneous mixture. Add gelatin at the end.